Friday, November 19

The Very First Cinnamon and Truffle Event!

Truffle is with me in Davidson, NC and we are having a marvelous time! The dessert lesson at the club on Thursday night was a smash hit. There was a small group of seven that congregated at the back of the hot and busy kitchen at the country club and the Chef taught us four dishes: Creme Brulee, Goats Cheese Creme Brulee, Chocolate Souffle, and Bread Pudding.

Here's the recipe for the Creme Brulee.

1 quart heavy cream
1 vanilla bean, split and scraped (vanilla beans are stored in bags of sugar...)
1 cup vanilla sugar (sugar from bags in which beans are stored...)
1 tbsp vanilla essence
6 egg yolks
2 quarts hot water
Turbinado (aka raw) sugar for browning

Preheat oven to 325 F.

Mix cream, vanilla bean & essence in medium saucepan or aluminum bowl over heat and heat. Remove, cover and allow to sit for 15 mins.

In another bowl, whisk sugar and yolks until blended. Add cream a little at a time, stirring continuously. Pour into 6 (7-8 oz) ramekins. Place ramekins into large cake pan and place in oven. Pour enough hot water onto pan to come halfway up sides of ramekins. Bake 40-45 mins - until brulee is set, but still "trembling." When you shake it, it wobbles like a loose belly that has feasted on lots of creme brulee...

Remove ramekins (careful of hot water on pan!!!) and refrigerate for at least 2 hours and up to 3 days.

Remove from fridge 30 mins before browning sugar on top. Spread turbinado sugar evenly on top and torch away with blow torch (purchase from Lowes Home Improvement). Sit for 5 mins before serving.

Extra tip: Burn off bubbles with torch when poured into ramekins to prevent skin from forming.

Enjoy the dessert with dinner party friends and tell them about

Dear friends who attended this first C&T event, I would love to get your perspective of that night! Other readers, please comment with your versions and let's get a compilation of tips on making great creme brulee!



Cinnamon and Truffle said...

Thanks so much for organising that evening, Cinnamon. It was great. As you know, I lost my recipe booklet somewhere between the kitchen and the car park, so it would be great to have the goats cheese brûlée recipe too.

Yes, readers, you can make savoury-sweet crème brûlée too! The goats cheese one might be nice with a little thyme (and a touch less sugar) as an appetiser.



Anonymous said...

I'm so glad it was a hit! I'm sorry that I missed it as I was looking so forward to meeting Truffle! :)

Anonymous said...

I found this recipe on the Guardian - Cambridge burnt cream recipe, similar but different to creme brulee perhaps?


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